Bazadaise

The Bazadaise (pronouned Baz-A-Day) originated from Southwest France in the middle ages, where the bread got its name from the historic town of Bazas. It has been used for agricultural and forest work, both in the lowlands and the Haute Pyrenees, proving to be an exceptional working breed due to its toughness and vigour, even in the most extreme conditions. The French Herdbook was founded in 1895.

In 1989, 20 in-calf heifers and 3 bulls were imported to England. The British Herdbook was founded in August the same year. Since then numbers of registered cattle have increased dramatically and there are breeders spread out across the whole of the UK.

Characteristics

Bazadaise bulls are generally dark grey in colour with a lighter saddle. Cows on the other hand, are a lighter grey and often slightly shaded in wheat colour. Calves are born wheat colour and turn darker after weaning. In all cases the muzzle, eyes and mucous membranes are light and clear. They have exceptional length, good muscular development and a fine bone structure.

Calving

The Bazadaise calves are born small, and are alert and mobile soon after birth. They weigh typically 35 - 42Kg, which allows for easy carving, as muscling develops after two weeks. The cows are quiet natured and make excellent mothers and generally have a calving interval of less than 380 days. The calves are intelligent and easy to manage with consistent conformation and rapid growth rates (average 200 Kg at four months). 

Crossbreeding

Bazadaise bulls have proven their worth on all breeds for beef production, improving conformation with excellent weight gains and carcass evaluations.

A natural grazer, the bazadaise is suited to any method of production with weights of 500 Kg achievable at 12- 14 months. Successfully used on heifers, suckler and dairy herds.

Undoubtedly Bazadaise represent the best option for farmers in today's demanding market. Providing lean, succulent, tasty beef.